Electric convection oven FM industrial STG 72 V7

A convection oven circulates hot air around the cavity with a fan, ensuring even heat distribution and faster cooking than a static oven. The fan speed can be adjusted to control airflow, which affects browning and moisture retention. This method reduces cooking times and allows multiple trays to be used simultaneously without flavour transfer between dishes.

The STG 72 V7 is loaded by sliding GN2/1 or GN1/1 gastronorm trays onto the runners, spaced 67 mm apart. The touchscreen is used to select a cooking programme, set temperature up to 300 °C, and adjust fan speed, steam, or climate settings. The oven can preheat, cook, hold at temperature, or regenerate chilled meals. A multipoint probe monitors internal food temperatures, and the delta T function maintains a consistent difference between core and surface. The reverse function alternates airflow direction to prevent hot spots. Once the cycle ends, an alarm sounds, and the oven can switch to cooling mode to bring dishes down to safe holding temperatures.

The cavity is constructed from stainless steel, with a folding glass door that seals tightly to retain heat. An LED interior lamp illuminates the trays without opening the door. The control system includes a USB port for recipe storage and updates, an editable recipe book, and scheduling for delayed starts. A microphone on the door allows the operator to listen for unusual sounds without opening it. The self-cleaning function uses heat and steam to loosen grease, which is then drained via the 3/4” water connection.

The 18.65 kW power rating requires a 400 V three-phase supply, which is standard for professional kitchen equipment. The 136 kg weight means the unit is floor-standing and should be positioned on a stable, level surface. The 790 x 1220 x 825 mm footprint allows it to fit through standard kitchen doorways and align with worktop heights. The 7-tray capacity suits medium to large operations, with the 67 mm spacing accommodating taller dishes or stacked containers.

Cleaning involves wiping the stainless steel interior after use, while the self-cleaning cycle handles heavier soiling. The water connection must be checked periodically to prevent scale build-up. The folding glass door should be inspected for cracks, and the fan blades kept free of debris to maintain airflow.

The STG 72 V7 is categorised under professional electric convection ovens, with advanced climate and steam control for precise cooking results.